- Cut the carrots into two or three pieces each
- Wash the potatoes and sterilize them by immersing in boiling water for 2 minutes. Cut them in half.
- Put the garlic in cold water for a minute and separate the cloves, without peeling them.
- Wash the rucola.
Preheat the oven to 180°C
1. Place the potatoes unpeeled and cut in half into the crockpot and wet them with olive oil
2. Intersperse the carrots between the potatoes and add the unpeeled garlic cloves.
3. Add the rosemary leaves and the caraway seeds, salt pepper and one lemon juice. Mix the vegetables, making sure the spices are distributed well.
4. Cover the crockpot and bake for 45 minutes
5. When cooked, allow to cool in the fridge. Once cool but not necessarily cold, add the rucola and goat's cheese. Mix well.
6. Serve room temperature to cold.
